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Cherry Coulis for Superman & Wonderwoman

Tuesday, May 30, 2017

Being deeply loved by someone gives you strength, while loving someone deeply gives you courage. -Lao Tzu

Two years ago my foodie friend April Steinert, wrote about vivid, voluptuous sweet cherries on her Victus and Vinous blog about life, food and spirits. So off I went to the local market to purchase two pounds of seasonal beauties so I could try her divine recipe for Cherry Coulis.


It proved to be a quick and easy, lick-the-bowl-clean seasonal recipe responsible for more reader thank you notes than any other Biosyntrx Tasty Tuesday.

April’s recipe makes enough for six very generous servings and I made it again yesterday (Memorial Day) to share with friends. 

We highly recommend that our readers take the time to visit April's blog. Her recipes and photos are fabulous and her writing style is charming, warm and inviting.

Cherry Coulis ingredients

2 pounds fresh sweet cherries
½ cup granulated sugar
¼ cup water
1 generous tablespoon good quality balsamic vinegar (this is key).

Balsamic vinegar has been produced since the Renaissance and it's highly valued by chefs and gourmet food lovers. The good stuff acetobalsamicotradizionale from Modena, Italy has been aged for at least 12 years and it's pricey, but worth every penny. It's used sparingly and can be stored indefinitely in a cool dark place away from heat. Treat yourself or someone you like or love to the really good stuff—​I promise you won't regret it.



Pit the cherries, cut them in half and place them in a sauce pan (your hands will be a stained mess, but it’s so worth it). Sprinkle the sugar and water over the cherries. Mix well, cover and bring to a very slow simmer for around 30 minutes, or until the cherries release their juices.

Remove the cover and simmer to slightly thicken. Gently mash any remaining cherries with the back of a large spoon. Let completely cool, then add the balsamic vinegar and stir. Keep refrigerated until serving time.


You could also serve this coulis warm, which would be a divine contrast to the cold panna cotta.  April served hers over toasted almond gelato, and it's also fabulous over French or regular vanilla ice cream. 

Perfect panna cotta  (six servings)

This is incredibly easy to make—and it’s fool proof.



4 cups half and half 

1/2 cup sugar

1/2 teaspoon high-quality vanilla extract

1/2 teaspoon almond extract

3 packets unflavored powdered gelatin

6 tablespoons cold water


Lightly oil six custard cups with neutral-tasting oil, or one quart-size mold.


Sprinkle the gelatin over the cold water in a bowl and let stand for five to 10 minutes, or until completely dissolved.


Heat the half and half and sugar in a pan until the sugar is dissolved, but do NOT let it come to a boil. 

Remove from heat and add vanilla and almond extract. 

Add the cool dissolved gelatin to the pan and stir until the spoon has no trace of gelatin or sugar on the back.


Pour the mixture into the prepared custard cups or jello-type mold and chill until firm, which will take at least four hours.


Run a sharp knife around the edge of each panna cotta and unmold onto plates or serving bowls with generous amounts of April's cherry coulis, or serve right in the custard cup with a generous serving of coulis on top.


Nutritional information

Fresh cherries are nutrient-dense treasures, reported to be a good source of vitamin C, carotenoids, fiber, melatonin, potassium, phytochemicals linked to inflammation control, anthocyanins linked to insulin control and neuronal cell protection.


Balsamic vinegar is reported to have antioxidant, antiviral and antibacterial properties.

A generous one half cup serving of half and half includes approximately 180 calories, 4 grams of protein,170 mg of potassium and 135 mg of calcium, so all in all this nutrient-dense dessert is worth every calorie.

Sending love to Superman and Wonderwoman (Roger and April) from Ellen Troyer, Spencer Thornton, MD, David Amess and the Biosyntrx staff.

April's husband, Roger Steinert, MD, is an esteemed member of the Biosyntrx scientific advisory board, as well as the former dean of the UC Irvine School of Medicine, and the Ophthalmology Chair. 

For those of you who might have missed it, here is a 2016 delightful Roger Steinert Tribute video featuring national and international ophthalmology thought leaders.